The Easy Beer Battered Fish Sandwich Recipe You'll Actually Make
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- Опубліковано 31 тра 2024
- Get Surfshark VPN at Surfshark.deals/lagerstrom - Enter promo code LAGERSTROM for 83% off and 3 extra months for free! This is the fried fish sandwich you'll actually make at home. Yes, it involves frying and homemade tartar sauce, but the whole thing is so easy can be made in about 20 minutes. The result is something that tastes like it took a whole lot longer than that.
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RECIPE (batter and tartar sauce recipe makes up to about 10pieces of fish)
▪5oz pieces Fresh Atlantic Cod
▪salt
▪150g or 1c AP flour
▪150g or 1c rice flour
▪2g or 1/2tsp baking soda
▪2g or 1/3tsp salt
▪12oz bottle of beer
▪High smoke point oil (enough to fill fry pot about 1.5”/4cm).
▪Brioche bun*
▪Butterleaf lettuce
▪Tartar sauce (recipe below)
Season both sides of cod generously with salt. Set aside for 10min.
To make the beer batter, add 100g AP flour, 100g rice flour,, baking soda and salt to a bowl and mix. Whisk in most of the beer (all but about an ounce). Consistency should be pretty thin. About like melted ice cream. Refrigerate batter for about 10min while you do the next two steps.
Add 1.5”/4cm oil to large heavy bottomed pot and heat over medium until temp reaches 375F/190C.
For the dredge, mix together 50g AP flour and 50g rice flour. Dry the fish VERY well then dredge fish in the flour mixture.
Remove batter from fridge and check consistency. If it’s a lot thicker than melted ice cream, add additional beer to thin. Place pieces of fish in cooled batter to cover on all sides, then allow excess batter to drain off. Drop in pieces of fish very slowly and place down away from you. Cook for 2 ½ min, flipping over halfway through. Don’t fry more than about 3 pieces of fish at once to avoid cooling oil.
Remove from oil and place on a paper towel or wire rack to drain.
To serve, toast brioche* bun. Place a few pieces of butterleaf lettuce down on bottom bun, top with fish, and a generous amount of tartar sauce and top with bun.
*You can find videos on how to make my brioche buns here • BEEF ON WECK (The Abso... and here • FRIED CHICKEN SANDWICH...
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TARTAR SAUCE
▪175g or ¾ cup mayo
▪Juice of ½ lemon
▪30g or 1/2c bread and butter pickles (or sweet pickles)
▪20g or 2-3Tbsp capers, chopped
▪30g 1/2c shallot, minced and rinsed
▪1 clove garlic, minced and rinsed
▪40g 2Tbsp dijon mustard
▪10g or 2Tbsp fresh dil, choppedl
▪10g or 2Tbsp fresh parsley, chopped
Stir ingredients to combine.
CHAPTERS:
0:00 Intro
0:08 Prepping the fish and batter
2:23 Using public wifi with Surfshark
3:30 Tartar sauce
4:23 Battering and frying
6:30 Building the sando
7:22 Let's eat this thing
#friedfish #beerbatteredfish #fishsandwich
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - Навчання та стиль
As someone who loves to cook and observes Lent, I really appreciate this video. And as always, I love the dancing. More cooks should dance.
They probably do, they just don't let anyone see them doing it
Well, if my "robot movement thing" could be considered dancing.
All dance 💃🏻 here. Lol
I love that your Dutch oven is present in almost all the recipes. Shows how important it is to have few but quality key components in the kitchen.
Its an expensive piece, but VERY useful, and beautiful.
@@BrianLagerstrom Can you use a non-enamelled Dutch oven for all things you use the enamelled Dutch oven for?
@@cosmos555 having used both, I'd suggest sticking with enameled for most uses. It's just easier to work with, and to clean. But you could totally use either. Also, don't be too scared by the price tag. Le Creuset is incredibly expensive, but much more affordable and equally effective options are available. I like my $75 Lodge a lot. And I understand people are quite happy with the Misen.
Just seems like it would be more efficient/use less oil in something smaller though...but yeah, it's a nice bit of kit.
@@jonjohnson2844 I have a kitchen gadget addiction, but honestly an enamel Dutch oven can replace many different pots and pans. Overall, a good purchase
My wife eats more Filet-O-Fish sandwiches than I am willing to admit. I am making this TODAY
Many moons ago, I worked at Mickey D’s after school. The fish sandwich was the only sandwich I would eat during my lunch break😃. It’s something about the crispy flaky texture.
Because it's delicious lol
Was it good?
Did she like it?
word son. a year later hes still busy getting BUSY every night after filet o fish night. long live the sandwich
With all the cooking channels available, this Is my favorite, no weird voices or pretentious ego.. just good clean cooking with a great host.
Yeah, the weird voices.... I'm thinking of one in particular.... Interesting recipes but that voice just gets on my last nerve and I finally quit watching. 😝
@@rabbit_scribe ha ha yup, I think we are on the same page…the weirdness and recently overly large ego has me turned off.. so I did what anyone would.. unsub’d.
i feel like someone dont like papa weissman lol
@@seed8325 heh, I don’t dislike the person, I don’t know him. Do I enjoy his recent videos, nope. I find them obnoxious and silly.
@@LaurynMc i must admit all the silliness isnt for me. i watch because of the recipes but Brian Lagerstrom's videos are so much better in my opinion. i like adam ragusea too
That segue into the sponsor was 10/10.
Just made these sandwiches tonight and my husband said they tasted exactly like the ones from a restaurant. He loved them! Thanks Brian for another great recipe!
Glad it hit for you!
I’m pretty sure at this point I’m exclusively watching Bri cook stuff. The gear, ingredients and pace of video is just so damn practical. Thanks for making great food that any home cook can actually make 😊
Adam Ragusea and Ethan Chlebowski are both pretty good for practical cookery, too. Brian is responsible for about 80% of new recipes in my kitchen, too, but the other two guys definitely hit some winners.
Real cooking for real people. You’re the man Bri!
My favorite part is when u say, let's eat this thing and start dancing and eating on slow motion because it expresses how much joy there is in preparing and eating the food you made with your own hands ❤👊
This is the most aesthetically pleasing thing i've seen you make. Fridays are gonna be very different this month.
I love everything about Brian and his recipes and techniques but what I APPRECIATE beyond (almost) the rest is the fact that he's quick and concise. No meandering stories about this or that, just the facts ma'am. His videos are bite-sized and super tasty, with concentrated goodness. :D
Thanks!
Thanks, Keith!
I can’t stop watching your videos. I discovered your channel about a week ago and I have almost watched every video you have. From someone who is not very good in the kitchen you actually make me feel like I can do these. I’m so excited to start trying your recipes. THANK YOU!!!
really great to hear, Chris. Welcome to the channel and thanks for watching!
Man, I really wish I could eat that sandwich right now.
Make it
@@tomsbondars he can't because I already ate it
great news
Im fasting...not sure why i clicked on this....bad idea. Great looking sammich
Delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
My wife went on about filet o fish from McDonald's. I eventually tasted it and immediately regretted having taste buds. I came across Brians video and gave his recipe a try. 10/10 BEST FISH SANDWICH RECIPE!!!! 👌🏾
As much as I appreciate you and your channel in general (and the dancing...always the dancing), the descriptiveness of "somewhere in between melted milkshake and cheap wall paint" really stood out this week. 👍
Made this last night for dinner (sans the bread and paired with rice instead). The Tartar sauce was TO DIE FOR. Definitely adding to the regular rotation of meals.
One of my favorite things to eat… now to make! Write a cookbook… I’ll buy the first one for myself and 10 more for my family and friends! Thanks for making cooking fun, delicious and easy again!
Right on time for Lent!
Fish sandwiches, especially cod, are by far my favorite!
tried it today. very good result. although i used sprite instead of beer so i suppose the crust didnt turn out like yours. but it was still very crispy light and tasty. thanks!
Thank you for the simplicity of the fish sandwich! Especially during Lent. Love the dancing.
Made this recipe today for mom and dad...
10/10 will be making it again!
Tried this, very good recipe. Made it with Haddock in place of Atlantic Cod, still worked very well.
Neat factoid as to why Heineken tastes skunky: So brown glass bottles filters out UV light where as the green and clear ones don't. You'll notice this with many beers that don't traditionally come in brown bottles. The UV light breaks down some of the tannins in the beer to form some compounds that taste skunky. Next time you're at a pub ask for a Heineken if they have it on tap, you'll notice the skunky taste is absent!
Brown bottles filter 80% of UV Light
Green bottles filter 20% of UV Light
Blue bottles (Such as Kronenberg 1664 Blanc) filter 7% of UV Light
Clear bottles dosen't filter it at all
Ofir Izhar, Certified Cicerone
7:24 Best part. Happy eating everyone, don't forget to do a little happy dance. 😁
Think I’m gonna have to make these now. As always, I really appreciate the strong mid-western pronunciation of “Dallop”.
Thank you for recognizing that haha. My Chicagoland roots force me to pronounce it Daaaaallup every time. Just feels right.
@@BrianLagerstrom my wife’s from “The Region”. She loves her “daaalop’s of sour cream.” We love your stuff man. Keep it up!
Love me a good fish sandwich. I must say, the homemade tartar sauce is an absolute must. If anyone tells me they don't like tartar sauce, homemade stuff always changes their mind.... And you're right. Can't skip the fresh dill!!
I've never seen your videos. You earned a sub with this sammich. Great production and I enjoyed watching.
Anyone tells me they dont like tartar sauce doesnt get invited to fish sandwich night lol
@@id10t98 Lol but you must show them what they are missing out on...then you will have created a tartar sauce convert
@@mrmiralg It's funny how different people make such different types of tartar sauce, depending upon what they grew up with and were exposed to over the years. I grew up eating a lot of fish and my parents variety of tartar always had a touch of mustard in it and to this day, I always feel the need to add a touch myself when I see a tartar that looks like it's more mayonnaise than anything else. And I never put tartar on salmon, only a white meat type of fish like cod, halibut, etc. Bon apetit!
It won't feel like fasting if I have this for Friday or for Lent! Looks delicious!
Indeed a great sandwich for Lent! And thank You for reminding that tartar sauce is easy to make oneself.
I'm making a new recipe this weekend. Brian's dressings and sauces are the best, really looking forward to trying this tartar sauce.
Yum! Nothing better than a fried fish sandwich, perfect timing too. I was thinking about searching out a recipe for the perfect fish fry recipe. Thank you Bri.
Made this tonight for my dad’s birthday! The family loved it. Thanks for the good recipes!
Easy enough indeed after many great tips. Always appreciate the variety!!
Love your minimalist kitchen!!!!
This recipe is so good. It's timeless and amazing. And it really comes together quick.
Awesome recipe! Thanks for the good mood!! All the best to you!!!
I agree with the cornstarch. I did your fish and chips awhile ago and followed your recipe to a T. Came out amazing! Sounds like I'm having fish sandos for dinner tomorrow!
This looks awesome! I use ginger beer in my fish batter but I’m definitely going to try your tartar sauce! Thanks Brian ♥️
Excellent!! Thank you for this recipe & the homemade tartar sauce. You are the Best 💯
Im gonna make this exact recipe tomorrow! Thank you for the idea.
I made it this past weekend and it was awesome! Thanks!
Thank you for these videos Brian. I look forward to everyone you create. You've really nailed that fun inviting energy on camera that makes me want to try every recipe you post.
Aww man, that’s awesome. Thanks for being here!
I completely agree. Fun inviting energy is exactly what draws viewers like me to watch. Its relaxing and puts a big smile on my face Thanks Bri
dude. SICK. good tartar sauce is so good. loved seeing this recipe pop up this week!
Absolutely perfect, follow the technique exactly. The batter also works for fresh mushrooms and onions. Very well executed Brian!!! It's going on my bar menu.
This might be one of the all-time greats! Very nice. 👌
This looks AMAZING! 😋 Can't believe I'm just now finding your channel!
Nice job! One of my favorite meals.
Brian, I used your batter recipe for cod tacos. It was perfect. Light and crispy to the end. Even the room temperature leftovers were crunchy! This is the only batter recipe I have been able to find that didn't turn soggy and pasty. Thank you!
This was awesome man!
Thank you.
Thank you Brian, looks good l shall try it!
Lol at Heineken being "fancy" and "flavourful"
This looks delish! Def giving this a try 😃
Always love the segments. My go-to always. Maybe another per week? Just saying I'm watching everything.
Thanks from home town Jeff
Dance dance dance! it's that good! Excellent will be fryin' up very soon! Thanks!
Yaaas. I don’t know what’s better.. the cod or the ending bite with very satisfying dance. both delish.
I'm never going to get tired of those dance moves.
This looks insane as always! Keep up the good work dude 👏
The extra crispy batter strands at the 7:10 mark are giving me Long John Silvers vibes.
Not mad about it
@@BrianLagerstrom Damn straight LJS crispies are from Jesus
Excellent recipe! I love fish and this is a very good way to prepare it. I love your fish tacos too
Always gotta love the schnucks store-brand product representation in these videos
I love any sandwich videos man!!!
Fantastic ! Why I always salivate when I watch your videos ? Man I need that sandwich 😋
I just tried it since I had cod in my fridge, and I don't regret my decision, it was delicious !
I made some tweaks though : for the batter I replaced the rice flour with corn flour since I didn't have any, I used sparkling water instead of beer, and for the tartar sauce I didn't have dill or capres so I didn't used any, it still came out really well !
Too bad we can't post picture here cause I'm pretty proud of how it came out !
Anyway, thanks Brian, you're quickly becoming my fav food youtuber cause all your recipes are pretty easy to recreate, I've done a few and it always worked well.
Gonna try this one!
Maybe use some leftover batter for some, I don't know, onion rings? 🤔 Looks good I like fish anytime of year.
AMAZING IDEA
I used to work in a family restaurant, and my experiences with batter are exactly the same! The thinner the better, but my head chef always told me to make it thicker because he claimed it was crunchier... So I would continue to dilute the batter throughout the service without him knowing, haha! I also find the colder the batter the better, so I'd like to mix ice cubes through it before frying.
I can feel how much effort you put into this video.
That all sounds amazing
Top quality, thank you.
Lagerstrom be out here wif the fish recipes marking the beginning of Lent like tha Inter Gravissimas!
The slow motion dancing with pure joy, killed me! 😂 I love this video and can't wait to try out this sandwich.
You should do a pantry & fridge tour!
Stephen Cusato of Not Another Cooking Show has a great technique for fried fish. After initially getting it into the oil, once the exterior has started to crisp, he uses the spider to bring the fish close to the surface of the oil, and spoons some extra batter over the top of the piece of fish. This creates a sort of layered double crust on some parts of the fish, which gives you "more outside," and we do love the outside of a good piece of fried fish. This recipe would adapt beautifully to that technique.
I made this recipe tonight for my dad's birthday meal. I used fresh snapper and in lieu of purely rice flour utilized a gluten free blend of rice, potato, and tapioca starches. He was so enamored with the final result. It fried up so light and very crunchy.
You're right, I did actually make it. It was great! I don't usually deep fry, or make fish, but this came out good! Great video.
I fish for saltwater fish here, between Morro Bay and Big Sur, CA. This is one of the best recipes I have ever tried!
Just made this, super good 👍
Awesome thanks for reporting back
I'm not a fish fan (nor tatar sauce), but I did it today! It worked out sick 😎Thanks for opening people for new taste adventures!
Looks Good
amazing video B dawg!!!
Just made the tartar sauce for tomorrow (sadly, only had dried dill & parsley), but it tastes great anyway already. We have the frozen Cod thawing out in the fridge. Fingers crossed that it still turns out half as good as the video.
Just subbed making this in scallops from smoking&Grilling with A B Channel mouth already watering.....
Bri, thx for the clue in. Ending is everything
Brian's inner hipster makes me want to setup a type writer in a coffee shop and judge others for using laptops
Yum! I'm going to do this with Halibut. I already have rice flour and all the ingredients except for lettuce!
Love, love fried fish. And, I am making that tarter sauce too. Question, can you substitute potato starch for corn starch. See it more places today.
This is a great recipe that my Scottish husband LOVES. I would suggest making Brian's super perfect potatoey rolls instead of buying the super expensive brioche type rolls from the grocery store. Sure, they're good, but I was paying $5 for four before I started making Brian's recipe. They're just incredible.
just in time for lent. def need to try
I fried this fish with this beer batter + Passion Fruit Mayo, it's a good combination too 😋
I have some Alaskan Halibut in the freezer, going to try your way. I always make the tartar the day before so all those flavors are holding hands.
Awesome. Just in time for Lent :D
Brian, have you ever thought of adding vodka to your frying batter as alcohol further inhibits gluten development and it allows the batter to be crispier than water based batters since alcohol evaporates at a lower temperature than water?
Excellent.
would be amazing with blitzing together nori sushi seaweed and Maldon salt and seasoning the fried fish with it.
This is the best food channel here on the tubes.
God damn this channel is a hell of a find for someone like me who loves to make food. Love it.
Oh my gosh is better..:) thanks for the tutorial
Luv luv luv your fish sandwich 🥪 woooooow it looks so yummy 😋